It’s a trick actually. There is no cookie dough in this pie at all. Just cookies made so they seem like cookie dough. Magical really. This pie could easily be named 1.2.3. Pie as there are only 3 ingredients, cookies are dipped at a super, quick count of three, and the whole thing takes about three minutes to make. Well maybe more but who’s counting, right?
My little niece, Mia ate this and said, “Hey did you put cookie dough in here?” She said the same thing I did when I first tasted this pie back in our Army days when a friend made this for me. She wouldn’t even give me the recipe she was so embarrassed by its simplicity. But she finally did and so will I.
Cookie Dough Pie
15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip- I used 8 ounces
2 cups milk*
Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.
*Last night I used 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Very nice.
Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency. On the right is the pattern I made on top of the pie with chocolate syrup.
Can you imagine other cookie combinations? My brother and I speculated about Samoas, Oreos, Lorna Doones, or a bit of espresso powder mixed into the Cool Whip? Mmm, mmm, mmm. Of course the Italians call their version Tiramisu.
Top photo courtesy of Rob Klause (my brother.)
Want another great pie…try this Banana Split Pie- WOW!
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